Sheep

When I brought my first Southdown Sheep from the local sheep sale I was taken by their ability to keep in good condition and produce good fat lambs even through the worst drought. When I ate my first Southdown lamb I was hooked for life. Their meat is tender, succulent and has the most wonderful flavour. Over the last 20 years or so they have gradually faded from the scene as Butchers went for a leaner type of lamb. The Southdown’s tended to carry a fair bit of fat back then but today’s Southdown is leaner and longer legged than its predecessor. Personally, I like a bit of fat on my meat, I believe it adds to the flavour.

I have a small number of Registered Southdowns and also a small Registered Flock of  Dorset Downs - this breed is known to be the "King of the Prime Lambs" with carcasses of 16 - 18kg in 10 - 12 weeks.  Stay tuned for an update on my flock and more information on this page.

Dorset Down

Southdown